Who doesn’t like Bailey’s and Cheesecake? So why not put the two of them together?
I have always been a fan of cheesecake. Just last night I was serving up a Bailey’s cheesecake for dessert when I hear my youngest son David telling his youngest son Charlie, “I have been a cheesecake lover since I was very little. As a matter of fact I got cheesecakes for my birthday cake.” Which had me chiming in, “You asked for one for your 3rd Birthday”. To which he replied, “All your fault for introducing it to me before that.” True – true. I did introduce my kiddos to lots of yummy goodness that they should not eat any too often. However – the 3 year old David did not get a Bailey’s Cheesecake. He got a plain New York vanilla cheesecake.
Last night the CJ’s Kitchen crew got together for the first time since last October for dinner at my house. I’ve missed them all a heap and just wanted to see how life is treating them since we were forced to shut down. For dessert I made the Bailey’s Cheesecake. It’s easy to make and super Yummy! I hope you enjoy!
Bailey’s Irish Cream Cheesecake
Crust –
20 Oreo cookies, crushed
1/4 cup butter, melted
Line the inside ring of a springform pan with parchment paper, using a little shortening or oil to keep it in place. Trim to fit up to the top of your pan. Blend your cookie crumbs and butter well then pour into the lined pan. Press with a large spoon to flatten evenly over bottom of the pan.
Cheesecake
4 – 8 oz Cream cheese, soft
1 1/2 cups Sugar
1/4 cup Cornstarch
4 large Eggs
2/3 cup Bailey’s Irish Cream
1 tsp Vanilla
Preheat oven to 325 degrees. In a small dish, combine the sugar and cornstarch – stir with a fork until well blended. In a large bowl, combine the cream cheese and sugar mixture. Using a mixer, blend until smooth, scraping down sides when needed. Add eggs and vanilla and blend until smooth again. Then add the Bailey’s and beat until well blended and fluffy. Pour cheesecake filling on top of crust in your lined springform pan. Boil 4 cups water in an oven proof pan or bowl, then place that pan or bowl of boiling water on a lower rack in your preheated oven. Place the cheesecake pan on a middle rack in your oven, directly over the pan of boiling hot water. Bake until the cheesecake is almost completely set. It will just barely jiggle. Approximately 1 hour and 20 minutes. Check it after an hour. (It may get just a little brown on top – that’s OK because you are going to cover that up with chocolate.) Cool cheesecake on counter for at least an hour, then chill for at least 4 hours. Remove the outer metal ring of the springform pan, then gently peal the parchment paper off of the cheesecake.
The Ganache
2/3 cup cream
2 cups semisweet chocolate chips
In a small saucepan, heat cream to just before boiling. Place chips in a heat proof bowl and pour the very hot cream over the chips. Let sit for 3 minutes then stir until smooth with no lumps. Let it sit for 10 more minutes and stir again to smooth. Then pour over the top of your chilled cheesecake. Spread to make a smooth even layer. You can let it drip down the sides a little as well. Chill for at least 1 hour.
Serve and Enjoy!
Comments
One response to “Bailey’s and Cheesecake”
I’m going to try this recipe. Sounds and looks delicious 😋